This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
These oven-stuffed tomatoes are melt-in-the-mouth, fragrant and juicy. They're filled with an ultra-gourmet mix of lemon chicken, feta, fresh herbs and mini tomato pasta. And believe me, they're no match for the traditional version! Super-easy to make, they're a Mediterranean family specialty, as delicious as they are tasty.
💙 Why you'll love them
- They're incredibly easy to make: simply cook the tomatoes, prepare the filling and garnish.
- They're perfect for summer meals with friends and family.
- They are healthy and complete, since this version contains vegetables, starches and proteins.
- They can be combined with many other toppings, which I suggest below, to vary the pleasures.
🍅 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Tomatoes: heirloom, Roma, etc...
- Feta cheese: this mild, slightly salty Greek cheese goes perfectly with tomatoes.
- Small pasta: star pasta, bird's tongue pasta, alphabet pasta, coquillettes, Farfalle/Farfalline, etc...
- Herbs: chives, basil, oregano and thyme. Prefer fresh, otherwise frozen or dried (depending on what you have on hand).
- Tomato paste for extra tomato flavour.
- Chicken: aiguillettes, fillets or cutlets.
- Lemons to add flavour and taste to the chicken.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
✨Customize your stuffed tomatoes
Traditional stuffed tomatoes are made with minced meat or sausage meat, grilled onions andgarlic, and tomato pulp. And they come with rice.
But you can also garnish them with small cubes of vegetables : zucchini , eggplant, bell pepper or even mushroom. You can also stuff them with risotto rice, quinoa, etc... And in terms of protein: grilled bacon, spiced chicken and eggs... indulge yourself and adapt to your tastes!
✅ Vegan, gluten-free and dairy-free version
- To make this recipe vegan, replace the chicken with the meat substitute of your choice (tofu, tempeh, seitan, etc.).
- To make this recipe gluten-free, use gluten-free pasta. Feta cheese and double tomato paste don't contain any, but check anyway.
- To make this recipe dairy-free, use dairy-free feta cheese, because yes, there is such a thing!
🥰 Chef's tips
- Prefer gentle, slow cooking: this is what will develop all the flavors of the stuffed tomatoes and make them super melt-in-the-mouth.
- To ensure they don't give off too much water, sprinkle them with salt, turn them over and leave them to drain for a few minutes.
- Choose your tomatoes carefully: they should be firm and not too large. If they are too fragile or soft, they may burst during cooking.
- Only put the hats in the oven during the last 20 minutes of baking: if you put them in from the start, they'll burn.
- Choose your dish carefully: I recommend a dish in which your tomatoes will be packed tightly together. If they take up too much space, they're likely to sag or fall apart.
💡 Frequently asked questions
I count 2 to 3 tomatoes per person, depending on the size of the tomatoes and each person's appetite.
I recommend heirloom or Roma tomatoes.
I wouldn't recommend it: they'll be much better, tender and juicy at the last minute.
A good, fruity rosé, like a Provence, Languedoc or Loire Valley.
You can eat it as it is, hot or cold, it will be delicious! And it's wholesome too.
❄️Storage
You can store these stuffed tomatoes in an airtight container in the fridge for 2 to 3 days. To reheat, put them in the oven for a few minutes at 300°F/150°C.
Avoid the microwave, as they may soften or fall apart.
😋 Other recipes
📖 Recette
Baked stuffed tomatoes (with chicken)
Ingredients
- 1 tablespoon olive oil
- 6 large tomatoes
- ⅔ cup feta cheese
- 2.5 oz small pasta
- 2 tablespoons chives
- 2 tablespoons basil
- 2 tablespoons oregano
- 2 tablespoons thyme
- 2 tablespoons tomato paste
- 4 cups chicken cooked and diced
- 1 ½ lemons
- ½ large onion
- 2 garlic cloves
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 320°F/160°C in fan-assisted mode. Cut off the tomato caps, remove the seeds, then salt and turn them over to drain for 10-15 minutes.
- In an ovenproof dish, drizzle with olive oil over the tomatoes and bake for 45 minutes. Then lower the temperature to 265°F/130°C and cook for a further 45 minutes. Twenty minutes before the end of the tomatoes' cooking time, place the caps in the oven.
- While the tomatoes are cooking, cut your chicken fillets into small pieces, place in a bowl and add the zest of one lemon and the juice of one and a half lemons. Cover and set aside in the fridge.
- Fifteen minutes before the end of cooking time, drizzle a little olive oil into a hot frying pan, then add the finely chopped garlic and onion. Once translucent, add the chicken pieces, cover and cook for 10 minutes over low-medium heat.
- In a pot of boiling water, cook your pasta. Drain, then add the tomato paste, chives, basil, oregano, thyme and pan contents. Season with salt and pepper, crumble the feta with your fingers and mix well.
- Top your stuffed tomatoes with the mixture, bake in the oven for a few minutes until hot and enjoy!
Répondre